Banquet Manager

crestline-external; Washington (District of Columbia); On-site; USD 60,000 - 68,000; Full time

Benefits offered by this job

Health and Welfare plans

Competitive Paid Time Off

401k Savings Plan with Company Match

Educational Assistance

Travel Discounts

Job summary

Crestline Hotels & Resorts is looking for a Banquet Manager in Washington, DC. The role involves ensuring the successful operation of the banquets department, focusing on guest experience and department profitability.

The ideal candidate will have experience in banquet management, strong leadership skills, and knowledge of banquet systems like MICROS. Benefits include health plans, paid time off, 401k with a company match, and more.

Qualifications

• Experience managing banquet operations and staff.
• Ability to maintain food and equipment inventories.
• Skills in investigating and resolving complaints.

Responsibilities

• Maintain high standards of service and food quality.
• Monitor budgets and payroll records.
• Schedule staff hours and assign duties.

Skills

Microsoft Office

Banquet systems such as MICROS

First aid certification

Education

High School Graduate or GED

Job description

This position is an overtime exempt role (OEM) with a projected salary range of $60,000-$68,000 per year.

Overview

The Banquet Manager is responsible for the successful operation and administration of the banquets department. The Banquet Manager must ensure that the department is continually balanced while focusing on providing an exceptional food and beverage experience to every guest and maximizing department profitability at the same time. The Banquet Manager is responsible for ensuring that all banquet activities are carried out professionally, to standards and at the highest level of service. The Banquet Manager will achieve desired outcomes through the creation, development, and maintenance of a competent, motivated, and empowered banquet staff. The Banquet Manager will effectively lead, train, coach, motivate, engage, and provide feedback to the banquet staff, supervisors, and managers on a daily basis. The Banquet Manager will serve as the banquet department liaison to all other hotel departments.

Key Duties & Responsibilities

• Investigate and resolve complaints regarding food quality, service, or accommodations.
• Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
• Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
• Monitor budgets and payroll records and review financial transactions to ensure that expenditures are authorized and budgeted.
• Schedule staff hours and assign duties.
• Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
• Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
• Establish standards for personnel performance and customer service.
• Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
• Review work procedures and operational problems to determine ways to improve service, performance, or safety.
• Perform some food preparation or service tasks such as clearing tables and serving food and drinks when necessary.
• Maintain food and equipment inventories and keep inventory records.
• Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
• Order and purchase equipment and supplies.
• Review menus and analyze recipes to determine labor and overhead costs and assign prices to menu items.
• Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
• Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs.
• Arrange for equipment maintenance and repairs and coordinate a variety of services such as waste removal and pest control.
• Monitor employee and patron activities to ensure liquor regulations are obeyed.
• Work closely with clients to ensure that needs are always met and exceeded.

Education and Experience

• High School Graduate or General Education Degree (GED) or 4 Years Work Equivalent
• Computer skills required; Microsoft Office preferred
• Experience with hotel banquet systems such as MICROS is required.
• First aid certification as required. Serve Safe required. CPR certification desired.

Crestline Hotels & Resorts is an Equal Opportunity Employer/Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, age, protected veteran status, sexual orientation, gender, identity, or disability status.

From basic benefits to added advantages, Crestline Hotels & Resorts does what it takes to take care of our Associates—both in and outside of work. Benefits include Health and Welfare plans to include Medical/Dental/Vision options, Competitive Paid Time Off, 401k Savings Plan with Company Match, Volunteer Opportunities, Educational Assistance, Travel Discounts, and more! *Benefits may vary depending on location. *No application deadline. All positions posted on an on‑going basis until filled*